Charcoal Grilled Saffron Chicken Tikka with Herb Chutney
Our first chicken cook on the new charcoal grill couldn’t be just any run-of-the-mill BBQ chicken. This dish from northern India, Saffron Chicken Tikka, will blow your mind!
Things to know:
What exactly is tikka?
Tikka refers to small, marinated chunks of meat (like chicken, lamb) or paneer (cheese) that are spiced, often with yogurt, and traditionally cooked in a clay tandoor oven, giving them smoky flavor; it’s the base for famous dishes like Chicken Tikka Masala, where the grilled pieces are simmered in a creamy, spiced tomato gravy, popular across the Indian subcontinent and the UK.
What’s the secret to good chicken tikka?
The secret is a salty yogurt-based marinade followed by intense charring on a hot grill.
How do you grill with charcoal for beginners?
1. Place the appropriate amount of charcoal in a chimney and light it.
2. Determine the method of cooking you are to use, arrange the charcoal as appropriate, place the cooking grate into position and close the lid.
3. Ensure the grill vents, or dampers, are open.
4. Wait 10 to 15 minutes as the grill heats up.
5. Oil the grates, clean the grate with a grill brush if necessary and oil again.
6. Place food onto the cooking grate.
How long do you let charcoal burn before cooking?
You should let charcoal burn for about 20-30 minutes before cooking (I do this in 2 steps). This ensures the coals are hot enough, have finished producing thick smoke and volatile organic compounds (VOCs), and have had time to heat your grill.
Do you leave the vent open on a charcoal grill when cooking?
This depends on what you are cooking and what method you are using. Typically the lower vent is fully open and the top adjusted as necessary, but there are exceptions.
Ingredients:
2 pounds boneless skinless chicken thighs
4 cloves of coarsely chops garlic
1” piece of fresh ginger, peeled and coarsely chopped
2 T fresh lemon juice
1 t saffron threads
1/2 cup Greek plain yogurt
1/2 cup heavy cream
1 t coarse sea salt
1/2 t ground white pepper
1/2 t ground cardamon
1/2 t mace
2 T unsalted butter, melted for basting
For the Green Herb Chutney
1 bunch cilantro
1 bunch fresh mint
1 cup spinach leaves (stems removed)
1 cup Greek yogurt
1 T fresh lemon juice
1. For the Chutney, finely chop the cilantro, mint, and spinach in a food processor.
2. Add the lemon juice, yogurt and salt and pepper to taste, then mix with short bursts in the food processor.
3. Add just enough water to give you a thick, but pourable sauce. Taste to check for possible salt, pepper or lemon juice additions. Refrigerate until ready to use.
4. For the chicken tikka: Rinse, shake dry, de-stemmed and coarsely chop the cilantro and mint.
5. Dry the chicken with a paper towel. Cut into 1” to 1 1/2” chunks and place in a non-reactive bowl.
6. In a blender, place the garlic, ginger, lemon juice, and 1-2 T of water and puree until smooth. Pour the mixture over the chicken and mix well. Cover the bowl with plastic wrap and set in the refrigerator for 1 hour.
7. Place the saffron in a small bowl with 2 t of hot water and set aside to soak for at least 5 minutes.
8. Remove the bowl of chicken from the refrigerator and add the saffron with water, yogurt, heavy cream, salt, pepper and cardamon to the bowl and mix well. Cover the bowl with plastic wrap and return to the refrigerator for at least 3 hours, up to overnight. The longer, the better. During the marinading time, stir the mixture a few times.
9. Drain the chicken and discard marinade. Thread the chicken chunks onto skewers.
10. Set up your grill for direct cooking and preheat to high.
11. Prior to cooking, brush the grates with oil and grill the chicken until done and golden brown (about 3-4 minutes per side).
12. During the last 2 minutes of cooking, brush the chicken with the melted butter.
13. Serve with naan, saffron rice and the green herb chutney. ENJOY!
Equipment used:
Dyna-Glo 32-in W Stainless Steel and Black Barrel Charcoal Grill
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